Make 12-16 squares
adjust servings:

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For the base:

For the date caramel:

For the topping:

  1. Line a 19cm square tin with parchment paper. In a food processor, whizz together the dates, almonds and oil until smooth. Press into the tin and leave to set in the refrigerator for one hour.
  2. In a food processor, whizz together all of the ingredients for the date caramel for two minutes until smooth. Spread this mixture over the base.
  3. Melt the chocolate and oil in the microwave or over a double boiler and pour this mixture over the caramel. Sprinkle with sea salt and place in the refrigerator for one hour to set.
  4. Using a sharp heated knife, cut the bake into 12-16 pieces.

Note: margarine can be used as an alternative to coconut oil, if you wish.

Nutrition Facts

Per Serving 243kcals, 13.9g fat (6.6g saturated), 29.1g carbs (23.5g sugars), 4.1g protein, 3.2g fibre, 0.044g sodium